Laura Brehaut, Postmedia NewsOriginally published on May 3, 2016; National Post

Smoky and earthy, freekeh is primed to become a pantry staple. “Freekeh is wonderful,” London-based chef and author Sabrina Ghayour says of the roasted green wheat. “It’s totally delicious and it has loads of fibre in it. It’s very unique and the smoking gives it an almost grassy flavour, which I really, really love.” Freekeh cooks up in 20-25 minutes and is incredibly versatile: use it anywhere you would typically use a whole grain such as brown rice, or quinoa. It’s perfect in salads as Ghayour showcases it tossed with almonds, cranberries, pomegranate seeds and fresh herbs in her new cookbook, Sirocco (Appetite by Random House, 2016).